Roll the pastry into a rectangle 4–5mm thick with one of the long edges nearest you. Lay the meat in a long sausage shape across the length of the pastry, roughly in the middle. Tightly roll the ...

Roughly divide mixture into four. 4. Roll out each piece of pastry into a square and about 3-4mm thick. Shape a portion of sausage mixture into a large log and lay along the middle of the pastry ...

Place rolls, seam-side down, on the prepared rack. Repeat with remaining pastry and mince mixture to make 18 sausage rolls. Lightly spray rolls with oil, then season with pepper. Bake for 25 to 30 ...

the ones encased in golden flaky pastry that’s soft and pillowy on top but crispy and caramelised underneath. And the filling that’s umami and moist and… It’s safe to say sausage rolls are ...

With party season underway, Phil’s here with a fun idea perfect for any festive occasion - a giant sausage roll! Roll out the pastry to a rectangle approximately 30 x 45cm, then chill.

Add the Worcestershire sauce, Tabasco sauce, thyme and sausage meat and season well with salt and freshly ground black pepper. Mix until thoroughly combined. Roll the puff pastry out into a large ...

Use your hands to form each portion into a sausage shape long enough to fit the pieces of pastry, then place along the longer dry edge of each. Roll up the pastry from the dry edge to the wet and ...